This was another course from the tasting menu we did for my family (Mom,Dad & Kiddo). Chef called a "French" burrito for the lack of a better term. It's black cod wrapped in a chive crepe. The sauce is a sweet corn beurre blanc, on the other side of the plate is a basil coulis with a Oregon cherry tomato.

You've probably seen me tweet about this a lot, well more like re-tweets but you get the idea. This is going to be a great event, and the first time that it's been held in the Portland market. Do you want to rub elbows with the PDX food community? Are you a blogger, food writer or critic? This is the event for you. If you c

This was a recent special we did. A double cut pork chop, a high end mac and cheese w/ sauted green beans. This special lasted all of about an hour before it was gone. And in the background, that's our shrimp risotto.

Hope everyone is getting to enjoy their labor day weekend, since things are a bit slow I figured I'd do a bit of cross promoting here. Head on over to Geek. Cred. to check me out waxing poetic about another time, and sometimes universe. "Roll For initiative". I take a look at a younger gaming me, so if your intere

This is one of the first years I've attended the Oregon State Fair on opening weekend, and the BBQ'ers were in full force. While I didn't have any of his offerings, I did have some Q. I wasn't overly impressed with what I had, good but not great. Enjoy your Labor Day weekend!

[The restaurant is on a mini staycation, and we'll be returning to the kitchen on Friday. I've been wrapped up in the launch of Geek. Cred. and working on other projects. Things will be getting back to what I deem as 'normal' soon. So I bring you another installment of "From The Vault"] ***** NFTL: Of wolf packs a

On Saturday I posted about sushi restaurant Sinju and Guido Rahr who was banned from the restaurant after; objecting to the endangered Blue Fin that was on Sinju's menu. Go ahead and click that link, I'll wait for you to catch up - if you aren't already. This comes from the Atlantic, and was posted yesterday.Though it seems

Let this serve as an example of what not to do. Guido Rahr is the head of the Wild Salmon Center here in Portland, and he's been dining at Sinju for nearly a decade. Well that's come to an end, as he's been banned from dining at the restaurant. You see, he saw that Atlantic Blue Fin tuna was on the menu, and wanted to educa

Another shot of our trip to Mount St. Helen's while my son was visiting. This time we stopped on what was/is the edge of the blast zone.

[I think it's time once again; to dip into the PFO vault. This one dates back to September of last year, I had never had Padron peppers before - and picked some up at the PSU Farmers Market. This shot was taken with my old camera, and in my opinion one of the best shots I coaxed out of it.I think this shot earned my only &q

If there is one video you watch today, make it this one. Wylie is firing on all cylinders and tackles a lot of subjects, he's well informed - great speaker. This is well worth the time investment, it will take you watch this. I think one of my favorite parts, is his take on "Farm To Table"..and to that all I have

Last week while my son was in town, we brought them out for dinner. I figured we'd just go off the menu - silly me for thinking. Chef decided that we'd do a tasting menu, and go all but completely off the menu. Pictured above is called "meat loaf" because honestly we couldn't think of a better name. But it's far f

A tiny picturesque town nestled near the Zion National Park, it's been named one of the Top 10 "Prettiest" cities in the United States. Not a chain restaurant in site, and for good reason. It's not what the town wants, they have a plan and they're sticking to it. Cannon Beach has the same type ordinance in place,

Not only was Mount St. Helens looking great last Sunday, but so was Mount. Adams. As you can see, there were no clouds what so ever. I couldn't have asked for a better day to share with my son, and take some pictures.

If you haven't read Studio Kitchen, you really should. Shola puts up New Rules from time to time - and while some of them I'm not all that agreeable with, this particular one hits the nail on the head. ALL food served in restaurants ultimately comes from a FARM somewhere. All of it. ALL food served in restaurants will be se

[Just like any good T.V. show, or any show for that matter there are re-runs. So I figured while my son is still in town, I'd dip into the 'vault', so please enjoy this one from July 8th, 2010.] **** NFTL: Drop Dead Legs Remember those Saturday mornings after a football game? You sleep a bit later than normal, but when you

I've lived the Pacific Northwest for most of my life, and never once (until now) been to Mount St. Helens. I wasn't even in state when it blew it's top in 1980. We were living in San Diego at the time (my Dad was in the Navy), and the only reason we found out what had happened, is that a friend of the family called my mothe

It took me a minute or two to wrap my head around chicken and waffles; but this takes the cake (see what I did there?). How about tasty Red Velvet Fried chicken with cream cheese garlic mashed potatoes. Here's the low down. At first glance, it’ll look like a heaping plate of leg, thigh and breast. But upon further inspect

Yes it's been a bit quiet. But I've got an good excuse, really. For some reason though the word 'excuse' makes me cringe, but there is a viable reason - why Notes is two days late and silence yesterday. As you most likely read on Tuesday I was up at Ft. Stevens camping with my parents and teenage son. I only get to see him

As you're reading this, my son and I are most likely getting ready to head back from beautiful Ft. Stevens (full report-ish when I return.). Nothing like a family trip with the kiddo and parents. So I leave you with this picture enjoy (I would've taken pictures, but my dumbass forgot my camera at work of all places.).

One of the blogs that I read on a daily basis is Docsconz-The Blog, it's fun, informative and christ he gets to talk to some finest chef's in the world - which is a +5 to the cool factor. Recently I read "Knives At Dawn" about Tim Hollingsworth's run at the Bocus D'or. The next Bocus D'or in February on next year.

Another twisted creation from chef. This time he decided to to tunnel bone chicken drumsticks - stuff the little bastards with a healthy chunk of Foie Gras. Then he buttermilk battered it (twice mind you) and then fried it. While that maybe just a biscuit, what's on top is not. That would be a Foie/Honey "Butter"

I remember it as though it were yesterday (not seven words in and I use a cliche`, typical). I hadn't been in radio very long, but I had moved on from the sleepy A.C. station to the red headed stepchild top 40 station in town. Hell, we weren't even in town, we were one state away. Just over the border in Idaho and at no tim

As far as human's go, we have our ups and downs; the good and the bad. While things haven't been entirely bad - I know that I needed something good, or positive to happen (I've just felt a bit bogged down lately). Maybe that was the only thing that was going to break me out of the funk I've been in. And then, this happened.

It was time for some needed house keeping. I've added a disclaimer page, and also a creative common's license as well. These where things I had been meaning to for sometime now, and was able to kill two birds with one (fictional and digital) stone. I return you to your regularly scheduled program.

As you might know the Scratch menu changes each month, if a dish is popular enough it gets a stay of execution and stays on for another month. But after that; it goes into the vault - maybe you see it again - maybe you don't. One of the things chef likes to do is miss with the rest of us (read: me and Rob) when it comes to

It's been pretty apparent on this here blog that I don't particularly care for Mrs. 30 Minute CrapMeals. So that in itself begs the question of why I would post on the subject. This my friends is a bit different, imagine if you will a giant Rachel Ray head made from Cheetos (eye's up here buster, I know your eye's keep drif

While this looked good in color, I think it looks even better in b&w. We're entering the final days of the current menu, August's menu will debut on Tuesday and from what I understand not much is sticking around from the current menu. Also, August 4th will be our 9th month in operation - chef was telling me we're over t

This was an app special we ran last week. Bone out drumstick confited in bacon fat, stuffed with cheese and then wrapped in serrano ham. It would finish cooking with a quick go around in the oven. On the other end is our "un-tot" as there's no potato in it. The dish was complemented by the dueling sauces. A spicy

This was an app special we ran last week. Bone out drumstick confited in bacon fat, stuff with cheese and then wrapped in serrano ham. It would finish cooking with a quick go around in the oven. On the other end is our "un-tot" as there's no potato in it. The dish was complemented by the dueling sauces. A spicy ro